Step 1

Bring a large pot of water to a boil and preheat the oven to 425 degrees.

Step 2

Once boiling, add the shells to the water and cook until al dente (approx. 9 minutes). Drain and rinse with cold water.

Step 3

While the pasta is boiling, make the tofu ricotta. Add the tofu, parmesan, lemon juice, garlic, olive oil and a pinch of salt & pepper to a food processor. Blend until smooth, scraping down the edges as needed.

Step 4

Add the tofu ricotta to a bowl with the spinach & basil. Mix to combine, taste and add more salt & pepper if needed.

Step 5

Pour the marinara sauce into the bottom of the baking dish. Add about 1 tablespoon of the ricotta to each shell and place on top of the marinara, gently pressing them down. Sprinkle with vegan mozzarella and place in the oven for 25-30 minutes, or until the cheese has melted and the sauce is bubbly - turn the oven to broil for the last couple minutes for a crispier top.

Step 6

Remove from the oven and top with fresh basil. Scoop the shells and marinara onto each plate and dig in.